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The Scoop: Dave Bailey to open second Rooster location on South Grand

October 23rd 10:10am, 2013

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Restaurateur Dave Bailey announced today, Oct. 23, that he plans to open a second location for his breakfast and brunch spot, Rooster. Rooster No. 2 will be located at 3150 S. Grand Blvd., in the former Hamiltonian Bank & Trust building at the intersection of Grand Boulevard and Juniata Street.

Extensive rehab construction is planned for the historic, mid-century modern “glass box”-style building. The space will be tripled from its current 3,000 square feet, and a 2,400-square-foot wraparound patio will be added. The 200-seat interior will have two dining rooms with three, 40-foot community tables in the main dining room, as well as a large bar plus ample bike and stroller parking. Distinct from the downtown Rooster at 1104 Locust St., this one will have expanded hours of operation, with evening hours to accommodate dinner, dessert and patrons at the bar.

Bailey said he plans to use the newly acquired building as more than just a restaurant. The 3,000 square-foot lower level will be transformed into a bakery, and, he explained, it will house the commissary kitchen, which will move from its current location downtown.

Bailey, a resident of the Tower Grove neighborhood, said plans for the project have been in the works for a year. He placed a contract on the property earlier this spring and finalized the paperwork yesterday, Oct. 22.

When the new Rooster opens in summer 2014, it will bring Bailey’s total restaurant count to six. Others include Baileys’ Range, Baileys’ Chocolate Bar, Bridge and soon-to-open Small Batch at 3001 Locust St., in Midtown Alley. Bailey said adding a second Rooster location is “why Small Batch has taken longer than expected.” He anticipates opening Small Batch doors by mid- to late November. And while Bailey is excited to see his restaurant business grow, he said he’s most excited to increase his total staff to 300 employees. “That’s what I live for – besides getting smiling faces from people who eat at my restaurants,” he said.

 

 

By Ligaya Figueras

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